Malpua
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Malpua. It is popular in Bangladesh, Odisha, west Bengal where it is served during festivals along with other sweets. Amalu (malpua) is one of the chappan bhog of lord Jagannath. It is served to lord Jagannath of Puri in his Sakala Dhupa (morning food). Malpua is one of the most popular Street food of Puri in Odisha.
The batter for Malpua in some areas is prepared by crushing ripe bananas, coconut adding flour, water or milk. Sometimes delicately seasoned with cardamoms. Other variations of Malpua use pineapples or mangoes instead of bananas. Bengali, Maithili and Odia Malpua is traditionally made only with thickened milk and little flour.
In Northern India, like Uttar Pradesh, Rajasthan and Bihar, Malpua doesn't contain fruit. Main ingredients for Malpua are semolina, all purpose flour, yougurt and milk. The batter is left to stand for a few hours. Shallow fry in ghee or oil till crispy and soaked in thick sugar syrup. Malpua is a popular sweet to make on the Hindu religious occasion of Holi.
In Nepal Malpua is also known as Marpa. For Muslims, Malpua is a famous dish during holi month of Ramadan.
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Ingredients
- For Malpua batter
- All purpose 1cup
- Milk 250 ml.
- Crushed saunf 1tsp
- Water as needed
- Ghee/oil 1/4 cup or as needed
- For the sugar syrup
- sugar 1 cup
- water 1-1/2 cup
- Kesar strands 8-10
- For garnish
- Almonds blanch and sliced 5-6
- Pistachio blanch and sliced 5-6
- Silver vark
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Instructions
- First we thickened the milk for batter. Boil milk till half of its consistency like rabri. In a bowl add thickened milk all purpose flour mix well. Add crushed saunf. Make pancakes like consistency batter. If batter is thick add water as needed.
- Keep this batter aside for 15-20 minutes. Meanwhile we will make sugar syrup. In a pan add water and sugar. Mix it well till it dissolves completely. Add Kesar strands. Let it boil till it thick. Now slow the flame..
- Heat a non stick pan or flat pan. Add ghee/oil in centre of pan. Pour one laddle full batter over it. Let Malpua becomes brown and crispy from this side. Flip it and pour 1 tbsp ghee from all sides of Malpua. Let it brown and crispy on medium flame.
- Take it out from pan. make all Malpuas in this way. Keep all Malpuas in sugar syrup one by one for 30 seconds. Flip it and again keep for 30 seconds. Take it out from sugar syrup. Garnish it with sliced almonds and sliced pistachios.
- Garnish all Malpuas with silver vark. Enjoy hot Malpua with chilled rabri or as it is.
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Shikha Gupta
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super yummy, nothing beats warm sweet malpua
super duper like
Divine….. riot of Flavors that are making me droooooll…We Sindhis make it too, Shikha..
Urs is looking absolutely delish..
Good to know more about the Bangla, Oriya cuisine and how this is a common feature between us, no matter the geographic distance..